Directions:
- Heat the oil in a deep frying pan or a wok.
- Fry the onion and the curry paste for a few minutes until tender.
- Add coconut milk, chicken stock and fish sauce, and bring to a boil.
- Rinse and dry the chickpeas very well, and add them to the pan.
- Let them boil for about 15 minutes.
- Add the mango and the shrimp and a little bit of freshly squeezed lemon juice.
- Salt or pepper to taste , add the coriander.
- Serve immediately over rice, noodles, or plain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 506.77 Kcal (2122 kJ) | ||
| Calories from fat | 347.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.59g | 59% | |
|---|---|---|---|
| Cholesterol | 30.9mg | 10% | |
| Sodium | 961.16mg | 40% | |
| Potassium | 597.44mg | 13% | |
| Total Carbs | 35.78g | 12% | |
| Sugars | 11.16g | 45% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 10.5g | 21% | |
| Vitamin C | 28.7mg | 48% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.2mg | 23% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 178.14 Kcal (746 kJ) | ||
| Calories from fat | 122.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.56g | 59% | |
|---|---|---|---|
| Cholesterol | 10.86mg | 10% | |
| Sodium | 337.86mg | 40% | |
| Potassium | 210.01mg | 13% | |
| Total Carbs | 12.58g | 12% | |
| Sugars | 3.92g | 45% | |
| Dietary Fiber | 1.71g | 20% | |
| Protein | 3.69g | 21% | |
| Vitamin C | 10.1mg | 48% | |
| Iron | 1.5mg | 23% | |
| Calcium | 22.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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